Mason Jar Cucumber Noodle Salad with Creamy Lemon Poppyseed Dressing // via Nosh and Nourish
1⁄2 cup Olive Oil (for the dressing)
1⁄3 cup Silk unsweetened vanilla almondmilk (for the dressing)
2 teaspoons Lemon juice (for the dressing)
1⁄2 teaspoon Lemon Zest (for the dressing)
1⁄4 teaspoon Garlic Powder (for the dressing)
1⁄4 teaspoon Sea Salt (for the dressing)
1 tablespoon Dark Amber Maple Syrup (for the dressing)
1 teaspoon poppy seeds (for the dressing)
1⁄2 a Cucumber (peeled and spiralized (or julienned))
1⁄2 an avocado (pitted and skin removed)
1⁄3 cup Cooked Quinoa
1⁄3 cup dry roasted cashews
1⁄2 an organic apple (diced)
2 cups Spinach (or your favorite greens)
- Combine the dressing ingredients (olive oil through poppy seeds) in a large measuring cup. Use an immersion stick blender to blend the mixture for approximately 1 - 2 minutes until it is thoroughly combined and thickens.
- This makes more dressing than you'll need for the one mason jar salad, so pour 1/4 cup of it into the bottom of the mason jar and then set aside the rest in the fridge for another time.
- Assemble your mason jar salad: dressing in the bottom, then spiralized cucumber, quinoa, avocado, cashews, apples, and finally top it with the spinach. Make sure the jar is packed tightly. Put on your lid.
- When you're ready to eat, empty the contents of the mason jar into a large salad bowl. Stir, then devour.
Yields 1 Servings